Back in days when we were in hosur, we used to buy this coconut milk murukku from the local bakery whenever we pass by that store. The flavor and the taste of the murukku is simply amazing. Later i had tried a few proportions to recreate that murukku taste and finally the recipe that i'm sharing today is my keeper for making this delicious murukku!
Before check out the recipe, let's see some of the FAQs
Can i use store brought coconut milk for this recipe ?
Yes, of course ! But here, i have used homemade coconut milk only. Make sure to use the brand that doesn't have any artificial flavor for best taste and aroma.
Why did my murukku break into oil ?
If the dough doesn't have enough moisture in it, the murukku breaks easily in the oil and also it breaks while squeezing the dough. So add a little more coconut milk in the dough, mix it well and use.
Why is my murukku not crispy ?
If the oil is too hot, then the outer turns darker easily and it won't be crispy. Cook it in the medium flame for the whole process helps to get crispy murukku.
Why is my murukku hard?
It doesn't have enough fat in it. Butter used in the murukku helps to keep the murukku crispy and as light.
Does the murukku burst in the oil?
Chances are there!!
- If the dry ingredients like rice flour and any other flour used in the recipe has any big granules. So make sure to sieve all the flour once before making dough
- Once all the dough is squeezed, don't tempt to roll the left over dough into seedai and fry. It has the chance to burst.
Coconut Milk Murukku
Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 25
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Rice flour - 2 cups
Roasted chana dal/Pottukadalai/Dalia flour- 1/3 cup
Butter - 2 tbsp
Cumin seed - 1 tsp
Roasted chana dal/Pottukadalai/Dalia flour- 1/3 cup
Butter - 2 tbsp
Cumin seed - 1 tsp
Coconut Milk - 1 cup(approx)
Salt - 1/2 tsp
Salt - 1/2 tsp
Oil - for frying
Procedure
Take rice flour, pottukadalai flour, cumin seed and salt in a large bowl, mix it all well together, then add the butter.
Incorporate butter with the flour until it all mixed well. Next add the coconut milk little by little and make a soft dough.
Take the murukku press and add the three hole disc in it. Then fill 3/4 of the murukku press with the dough. 
Close the murukku press with the lid. Take a few slotted laddle or small plates and squeeze the dough in circles and keep it ready. Heat the oil for deep frying. Add a piece of dough in the oil, if it rise up immediately, then the oil is ready to fry murukku.
Add a few pressed murukku dough and cook it on medium flame.
When the "shh" sound stops and the murukku floats on the top, remove it from the oil and place it on tissue paper. Let them cool completely and store it in air tight container.
Tasty, crunchy and flavorful coconut milk murukku/Thengai pal murukku is ready.
Related:How to make Omapodi/Plain sev
Notes:
- Make sure to store the murukku when it's completely cooled down.
- Tastes and flavor intensify after a few days.
- Instead of cumin seed, you can also use the sesame seeds for flavoring.
Hi, Can we use canned coconut Milk? Thank you!
ReplyDeleteYes, you can use canned coconut milk without any sugar in it !
DeleteDo we warm the Coconut milk before using pls?
ReplyDeleteRoom temperature coconut milk is enough. If the fat in the coconut milk floats on the top, then slightly warm it and mix it well before using.
DeleteIs it store bought rice flour?which brand?
ReplyDeleteYes, i think i used Laxmi brand rice flour. But any fine rice flour works well for this recipe.
DeleteCan I use idhiyapum/puttu flour as well??
DeleteYes, you can use idiyappam flour. Some puttu flour may not be in fine texture so so check it before use.
Delete